Instant Pot Chicken Taco Soup
This Instant Pot Taco Soup is a quick, healthy, and flavorful meal that comes together with minimal effort. Tender shredded chicken, beans, and spices create a hearty base that can be customized with your favorite toppings like cheese, sour cream, or crushed Fritos. Even better, it’s a 0-point Weight Watchers recipe, making it a guilt-free option that tastes even better the next day.
Servings 10 servings
Calories 218kcal
Equipment
Ingredients
- ½ onion diced
- 15.5 oz can black beans drained (I use seasoned)
- 15.5 oz can light kidney beans drained
- 8 oz can can tomato sauce
- 10 oz bag frozen corn
- 20 oz mild diced tomatoes with green chilis two 10 oz cans AKA Ro*Tel
- 1 pkg taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup water
- 2 chicken breasts boneless, skinless
Instructions
- Add all the ingredients except the chicken breasts to the Instant Pot and stir to combine. Place the chicken breasts on top.
- Secure the lid on the Instant Pot. Cook on Soup setting or maual on high for 8 minutes. All the pressure to release naturally for 10 minutes. Vent to manually remove any excess pressure.
- Remove the chicken from the pot and shred. Place back in the pot and stir to combine. Top with any desired toppings. My family likes shredded cheese, crushed Fritos, and sour cream. Serves 10.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 33g | Protein: 19g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 455mg | Potassium: 773mg | Fiber: 10g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 4mg